Name: Pilau Rice
Ingredients: 1 c Basmati rice; 1 Onion; chopped; 2 oz Butter; 3 Whole cloves; 1 Stick cinnamon; about 2"; 1 Bay leaf; 2 oz Almonds; flaked or slivered; 1 oz Raisins; 2 1/2 c Water; Salt and pepper; to taste

It is probable that in most of us the spiritual life is impoverished and stunted because we give so little place to gratitude. It is more important to thank God for blessings received than to pray for them beforehand. For that forward-looking prayer, though right as an expression of dependence upon God, is still self-centered in part, at least, of its interest; there is something we hope to gain by our prayer. But the backward-looking act of thanksgiving is quite free from this. In itself it is quite selfless. Thus it is akin to love. All our love to God is in response to his love for us; it never starts on our side. "We love, because he first loved us" (1 John 4:19).

William Temple

CATEGORY	CUISINE	TAG	YIELD
		Pasta &, Rice	6	Servings

INGREDIENTS

1	c	Basmati rice
1		Onion; chopped
2	oz	Butter
3		Whole cloves
1		Stick cinnamon; about 2"
1		Bay leaf
2	oz	Almonds; flaked or slivered
1	oz	Raisins
2 1/2	c	Water
		Salt and pepper; to taste

INSTRUCTIONS

Wash and drain the Basmati rice and set aside. Cook the onion in the butter
in a saucepan until soft. Add the remaining ingredients and bring to the
boil Reduce the heat, cover the pan tightly and simmer gently for 20-25
minutes, or until all the water as been absorbed. Fluff up the rice with a
fork and serve immediately. This is the traditional accompaniment to curry
and chicken dishes.
Cook's tip: add a little chopped cooked meat, chicken or fish to the pilau
for a light lunch or supper dish.
Posted to MC-Recipe Digest V1 #672 by Creedenite@aol.com on Jul 15, 1997

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